Food recipes
Chocolate Toffee Pumpkin Seed Bark
Chocolate Toffee Pumpkin Seed Bark Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt spices, pepper, red or cayenne pascha, organic bitter-sweet dark chocolate chips, spartan, real semi-sweet...
Chocolate Toffee Pumpkin Seed Bark
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.
Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in 3/4 of the pumpkin seed mixture.
Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location.
Once bark is hard, break up into shards.
The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.
Serve with ice cream, optional.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.
Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in 3/4 of the pumpkin seed mixture.
Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location.
Once bark is hard, break up into shards.
The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.
Serve with ice cream, optional.